Dried Wild Porcini mushroom 3lbs

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Description

World’s most popular wild mushroom for taste and versatility

In England called Penny Bun (resembles a small bun sold for a penny)

aka cepe, botelus, king bolete

Broad, round, brown cap with a firm bulbous stem

Rich, nutty, earthy flavour

Meaty, creamy texture

How to Use

Versatile

Grill with truffle oil

Layer with sliced potatoes and bake

Sauté, roast, grill

Add to stew, risotto, soup, pasta

Pairs well with steak

Health Properties

Contain protein, vitamin D, potassium, selenium

Storage

Store in a sealed container in a cool, dark place indefinitely

Availability:Year round

How to dehydrating dried mushrooms

Step 1

Put the dried mushrooms in tepid water for at least 15 minutes, depending on how thick the dried mushroom is.

Step 2

Vigorous swishing after 5 minutes of soaking allows any sand or particles to loosen, fall, and settle to the bottom.

Step 3

When the mushrooms are soft and pliable, gently lift the mushrooms out of the water.

Step 4

Strain this water through a fine sieve. The clean stained mushroom water can be added to stock or used in a sauce.

Step 5

Your clean, rehydrated mushrooms are plumed and ready to cook.

After this process, chop and use the rehydrated mushrooms as you wish. Now they are ready for a quick saute in butter or olive oil alone or with some garlic, shallot, or onions. After this they can join whatever dish you want, be it a mushroom sauce for steak, pasta sauce, into a quesadilla, onto browned chicken, chops or whatever your fancy takes you.